Cancer Nutrition Consortium

Asian Flavored Spring Chicken Salad

Asian-inspired Spring salad with chicken as an added protein source!

Serves 10+.


  • Salad The recipe for the salad is below:
  • 5 Oz Red Onion Thinly Sliced
  • 5 Oz Carrots Shredded
  • 5 Oz Red Peppers Thinly Sliced
  • 1 Lb Snow Peas Washed, Clipped
  • 1 Cup Cilantro Chopped
  • 2 Tbsp Toasted Sesame Seeds
  • 2 lb Chicken Grilled or Baked; Cut into Strips
  • Dressing The recipe for the dressing is below:
  • 6 Tbsp Brown Sugar
  • 4 Tbsp Rice Wine Or Cider Vinegar
  • 2 Tbsp Lime Juice
  • 2 Tbsp Sesame Oil
  • 1 Oz Soy Sauce
  • 1 Tsp Dry Mustard
  • 1 Tsp Dry Ginger


  1. Dressing preparation: In a blender, combine all the ingredients for the dressing. Blend well.
  2. Marinate chicken in ½ of the dressing.
  3. Discard used marinade from chicken to prevent cross-contamination.
  4. Put all salad ingredients in a bowl, add chicken and toss with the remaining dressing.

Nutrition Info

Calories: 244

Total Fat: 7g

Saturated Fat: 1.5g

Sodium: 315mg

Potassium: 350mg

Total Carbohydrate: 22g

Dietary Fiber: 2g

Protein: 30g

Posted on: February 10, 2015

By: Chef Manar Alsebai

Dana-Farber/Brigham and Women’s Cancer Center

Chef Alsebai, Executive Chef at Brigham and Women's Hospital has worked in the restaurant and health care industry for the last 32 years.